Fresh Fruit Tart With Gingersnap Crust Recipes

FRESH FRUIT TART WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
• For Filling:.
• Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
• Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST

Steps:

• CRUST:.
• Spray a 10-inch tart pan with nonstick cooking spray and set aside.
• Preheat oven to 325ºF.
• Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
• Transfer to the tart pan, spreading over the bottom.
• Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
• Remove from the oven and cool on a rack.
• FILLING:.
• Put eggs into a large bowl and whisk lightly.
• Slowly whisk in pumpkin and milk.
• Stir in the sugars and spices, salt, orange peel and Grand Marnier.
• Pour into cooled crust.
• Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
• Remove from oven and cool on rack. Then cover lightly and refrigerate.
• Just before serving, make topping.
• Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
• Serve wedges of tart with a dollop of cream on top.

NECTARINE AND MASCARPONE TART IN GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
• For filling:
• Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
• For topping:
• Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
• Italian cream cheese available at Italian markets and many supermarkets.